scholarly journals Roots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health Benefits

2016 ◽  
Vol 2016 ◽  
pp. 1-15 ◽  
Author(s):  
Anoma Chandrasekara ◽  
Thamilini Josheph Kumar
Keyword(s):  
Functional Foods ◽  
Disease Risk ◽  
Health Benefits ◽  
Geographical Location ◽  
Industrial Applications ◽  
Bioactive Constituents ◽  
Sweet Potatoes ◽  
Potential Health ◽  
Immense Potential ◽  
Tuber Crops

Starchy roots and tuber crops play a pivotal role in the human diet. There are number of roots and tubers which make an extensive biodiversity even within the same geographical location. Thus, they add variety to the diet in addition to offering numerous desirable nutritional and health benefits such as antioxidative, hypoglycemic, hypocholesterolemic, antimicrobial, and immunomodulatory activities. A number of bioactive constituents such as phenolic compounds, saponins, bioactive proteins, glycoalkaloids, and phytic acids are responsible for the observed effects. Many starchy tuber crops, except the common potatoes, sweet potatoes, and cassava, are not yet fully explored for their nutritional and health benefits. In Asian countries, some edible tubers are also used as traditional medicinal. A variety of foods can be prepared using tubers and they may also be used in industrial applications. Processing may affect the bioactivities of constituent compounds. Tubers have an immense potential as functional foods and nutraceutical ingredients to be explored in disease risk reduction and wellness.

Functional Foods and Cardiac Health

2017 ◽  
pp. 16-41
Author(s):  
Santosh Jain Passi
Keyword(s):  
Primary Prevention ◽  
Cohort Studies ◽  
Dietary Supplements ◽  
Dietary Patterns ◽  
Functional Foods ◽  
Health Benefits ◽  
Functional Health ◽  
Active Components ◽  
Potential Health ◽  
Traditional Medicines

Functional foods containing physiologically-active components, have been reported to confer several health benefits. Longitudinal cohort studies indicate that certain foods and dietary patterns play an important role in primary prevention of numerous disease conditions and this has led to the identification of putative functional foods. Research is necessary to substantiate the potential health benefits of various functional foods for which the diet–health relationships have yet not been scientifically validated. The term ‘functional foods' may include health/functional health foods, foods fortified with minerals/vitamins, dietary supplements or even the traditional medicines (Zawistowski, 2014).

scholarly journals New legume sources as therapeutic agents

2002 ◽  
Vol 88 (S3) ◽  
pp. 287-292 ◽  
Author(s):  
Zecharia Madar ◽  
Aliza H. Stark
Keyword(s):  
Functional Foods ◽  
Health Benefits ◽  
Glycaemic Index ◽  
Therapeutic Agents ◽  
Lipid Lowering ◽  
Potential Health ◽  
Saponin Content ◽  
Daily Diet ◽  
Faba Beans ◽  
Therapeutic Properties

This review evaluates the potential health benefits of three legume sources that rarely appear in Western diets and are often overlooked as functional foods. Fenugreek (Trigonella foenum graecum) and isolated fenugreek fractions have been shown to act as hypoglycaemic and hypocholesterolaemic agents in both animal and human studies. The unique dietary fibre composition and high saponin content in fenugreek appears to be responsible for these therapeutic properties. Faba beans (Vicia faba) have lipid-lowering effects and may also be a good source of antioxidants and chemopreventive factors. Mung beans (Phaseolus aureus, Vigna radiatus) are thought to be beneficial as an antidiabetic, low glycaemic index food, rich in antioxidants. Evidence suggests that these three novel sources of legumes may provide health benefits when included in the daily diet.

Functional Food with some Health Benefits are so Called as Superfood-A Review

2020 ◽  
Vol 16 ◽  
Author(s):  
Ena Gupta ◽  
Pragya Mishra
Keyword(s):  
Functional Foods ◽  
Emotional Health ◽  
Health Benefits ◽  
Biological Properties ◽  
Human Case ◽  
Health Claims ◽  
Potential Health ◽  
Bioactive Ingredients ◽  
Conventional Foods ◽  
New Research

: The possible beneficial properties of functional foods are due to their content in bioactive ingredients, with specific biological properties. A number of processed functional foods are available in the market – probiotic yogurt, calcium and ω-3 fatty acids enriched orange juice and milk. Simultaneously, new research studies confer potential health benefits of various conventional foods (salmon, berries, green tea, vegetables, fruits, nuts, cereals and breads etc) termed as “superfood” which is a marketing term and there is no established medical definition. Following suitable dietary patterns superfood reduces the risk of degerative diseases by promoting physical and emotional health. Scientific evidences suggests that superfood are dense source of antioxidants, minerals, vitamins and other nutrients. There is insufficient research on the exact explanation of term ‘superfood’and its health claims by different companies without any legislation. This buzz word making confusion among consumers, that how much and what quantity should make a food superfood, as no single food may be as nutritious to be stated as superfood. This article introduces further investigation on superfood which was categorized on the basis of their major constituents and potential health benefits. Further there is a need of more reviews, researches, clinical trials and human case studies to investigate or test superfood.

scholarly journals Cocoa and health: a decade of research

2007 ◽  
Vol 99 (1) ◽  
pp. 1-11 ◽  
Author(s):  
Karen A. Cooper ◽  
Jennifer L. Donovan ◽  
Andrew L. Waterhouse ◽  
Gary Williamson
Keyword(s):  
Medical Journal ◽  
Heart Disease ◽  
Antioxidant Status ◽  
Disease Risk ◽  
Health Benefits ◽  
Potential Health ◽  
The Press ◽  
Potential Sources ◽  
Heart Disease Risk

It has been over 10 years since the first mention in a medical journal about cocoa and chocolate as potential sources of antioxidants for health. During this time, cocoa has been found to improve antioxidant status, reduce inflammation and correlate with reduced heart disease risk; with these results, and its popularity, it has received wide coverage in the press. However, after 10 years of research, what is known about the potential health benefits of cocoa and what are the important next steps in understanding this decadent source of antioxidants?

Bioactive compounds, associated health benefits and safety considerations of Moringa oleifera L.: an updated review

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Navnidhi Chhikara ◽  
Amolakdeep Kaur ◽  
Sandeep Mann ◽  
M.K. Garg ◽  
Sajad Ahmad Sofi ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Moringa Oleifera ◽  
Health Benefits ◽  
Industrial Applications ◽  
Vital Role ◽  
Pharmacological Properties ◽  
Bioactive Constituents ◽  
Oxidation Stress ◽  
Medicinal Uses ◽  
Content Type

Purpose The purpose of this paper is to review the nutritional and phytochemical value of Moringa oleifera L., along with health benefits. Moringa oleifera, a highly valued plant grown throughout the world and all parts of tree used in different food formulations, possess industrial and therapeutic uses. This plant is gaining popularity because of its nutrient-rich root, leaves, flowers and fruits, having immense traditional medicinal uses and proved pharmacological properties. Design/methodology/approach Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as nutrition value of Moringa oleifera, bioactive compounds, health benefits, processing and safety were chosen to obtain a database of 1,386 papers. A final database of 70 scientific sources was made after sorting and classifying them according to different criteria based on topic relevance, country of origin and year of publication. Findings The literature reflects that Moringa contains all necessary macro, micro-nutrients and bioactive compounds (terpenoids, polyphenols, flavonoids, glucosinolates, alkaloids, glycosides and carotenoids). Scientific studies illustrate that M. oleifera and its bioactive constituents could play a vital role in the prevention of several chronic and degenerative diseases associated with oxidation stress. The recent upsurge in consumer interest for health foods has opened up new vistas for plant products containing bioactive compounds in different food formulations. Originality/value This paper highlights phytochemicals, pharmacological properties, bio-accessibility, food and industrial applications of Moringa. Moringa pods are traditionally preferred for enlarged liver and spleen, intestinal worms, weakness, neurological disorders and skin disease. A seed is natural and an inexpensive coagulant used to remove organic particles from water.

scholarly journals Germination changes the isoflavone profile and increases the antioxidant potential of soybean

2018 ◽  
Vol 3 ◽  
pp. 144-150 ◽  
Author(s):  
Luciane Yuri Yoshiara ◽  
José Marcos Gontijo Mandarino ◽  
Mercedes Concórdia Carrão-Panizzi ◽  
Tiago Bervelieri Madeira ◽  
Josemeyre Bonifácio da Silva ◽  
...  
Keyword(s):  
Functional Foods ◽  
Total Yield ◽  
Health Benefits ◽  
Total Weight ◽  
Antioxidant Potential ◽  
Scavenging Activity ◽  
Potential Health

Isoflavones, which exist in their conjugated or aglycone forms, are well recognized for their potential health benefits. However, isoflavones as aglycone have been regarded as the most bioactive form. In the present study, the profile of isoflavones and their scavenging activity as affected by germination were investigated in several soybean fractions, namely cotyledons, epicotyls, radicles, and hypocotyls. Only aglycones were detected in the radicles from 144 h until 168 h of germination, which makes this component a potential feedstock for studies aiming at isolation, especially of daidzein, which was present in higher concentrations. In terms of total yield and contribution to the total weight of the germinated soybeans, the cotyledons are the best source of aglycones, which was achieved at 144 h of germination. The higher scavenging activity of high-aglycone components from germinated soybeans supports the use of germination to obtain functional foods and/or ingredients with potentially superior bioactivities.

scholarly journals Phenolic Compounds and Potential Health Benefits of Pigmented Rice

2020 ◽  
Author(s):  
Prinya Wongsa
Keyword(s):  
Bioactive Compounds ◽  
Disease Risk ◽  
Oryza Sativa L ◽  
Cardiovascular Disease Risk ◽  
Health Benefits ◽  
Health Benefit ◽  
Red Rice ◽  
Potential Health ◽  
Pigmented Rice ◽  
Anti Inflammatory

Rice (Oryza sativa L.) is one of the most important staple plant foods for global population especially in Asian countries. Pigmented rice including red rice, black, and purple contains a range of bioactive compounds including phenolics acids and flavonoids. Anthocyanins and proanthocyanidins are recognized as a major functional component in pigmented rice. Recently, pigmented rice varieties have received increasing attention from consumers due to its high nutritional values and bioactive compounds, providing its potential health benefits including antioxidant, anti-inflammatory, anticancer, and antidiabetic. Therefore, the objective of this chapter is to provide an up-to-date coverage of a systematic and advanced isolation, extraction and analytical methods, and potential health benefit studies related to antioxidant, anti-inflammatory, antidiabetic cardiovascular disease risk inhibition potential and anti-neurodegenerative potential of pigmented rice.

scholarly journals Pharmacological Properties and Health Benefits of Eugenol: A Comprehensive Review

2021 ◽  
Vol 2021 ◽  
pp. 1-14
Author(s):  
Muhammad Farrukh Nisar ◽  
Mahnoor Khadim ◽  
Muhammad Rafiq ◽  
Jinyin Chen ◽  
Yali Yang ◽  
...  
Keyword(s):  
Inflammatory Diseases ◽  
Health Benefits ◽  
Antimicrobial Properties ◽  
Industrial Applications ◽  
Biologically Active ◽  
World Health ◽  
Potential Health ◽  
Naturally Occurring ◽  
Wide Range ◽  
Health Organization

The biologically active phytochemicals are sourced from edible and medicinally important plants and are important molecules being used for the formulation of thousands of drugs. These phytochemicals have great benefits against many ailments particularly the inflammatory diseases or oxidative stress-mediated chronic diseases. Eugenol (EUG) is a versatile naturally occurring molecule as phenolic monoterpenoid and frequently found in essential oils in a wide range of plant species. EUG bears huge industrial applications particularly in pharmaceutics, dentistry, flavoring of foods, agriculture, and cosmeceutics. It is being focused recently due to its great potential in preventing several chronic conditions. The World Health Organization (WHO) has declared EUG as a nonmutant and generally recognized as safe (GRAS) molecule. The available literature about pharmacological activities of EUG shows remarkable anti-inflammatory, antioxidant, analgesic, and antimicrobial properties and has a significant effect on human health. The current manuscript summarizes the pharmacological characteristics of EUG and its potential health benefits.

Functional Foods and Cardiac Health

2019 ◽  
pp. 304-329
Author(s):  
Santosh Jain Passi
Keyword(s):  
Primary Prevention ◽  
Cohort Studies ◽  
Dietary Supplements ◽  
Dietary Patterns ◽  
Functional Foods ◽  
Health Benefits ◽  
Functional Health ◽  
Active Components ◽  
Potential Health ◽  
Traditional Medicines

Functional foods containing physiologically-active components, have been reported to confer several health benefits. Longitudinal cohort studies indicate that certain foods and dietary patterns play an important role in primary prevention of numerous disease conditions and this has led to the identification of putative functional foods. Research is necessary to substantiate the potential health benefits of various functional foods for which the diet–health relationships have yet not been scientifically validated. The term ‘functional foods' may include health/functional health foods, foods fortified with minerals/vitamins, dietary supplements or even the traditional medicines (Zawistowski, 2014).

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